Fruit Flower Fondue

Six Fruit Flower Fondue Sticks served in a cup, with dipping sauces in the background
  • 4 servings
  • 25 minutes to prepare
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  • For the Flowers
  • 1 pineapple
  • 2 strawberries
  • Handful of blueberries
  • 3 physalis
  • Handful green grapes
  • Wooden skewers
  • For the Fondue Sauce
  • 100g chopped milk chocolate
  • 600ml whipping cream
  • To Dip
  • Roasted hazelnuts, chopped
  • Sugar strands
  • Chocolate vermicelli


As with all recipes, if you’re making this with children make sure they’re supervised by an adult at all times.


  1. Peel and slice the pineapple into 8 slices approximately 1 cm thick. Using a large flower cutter cut 8 flower shapes.
  2. Insert a cocktail stick into each pineapple flower so the point hits the centre of the flower. Decorate the centre of the flowers with a mix of sliced strawberries, blueberries and physalis.
  3. Thread extra blueberries and grapes onto the ends of the cocktail sticks to make a fruity stem.
  4. To make the sauce, place the chopped chocolate and whipping cream into a microwave proof bowl. Microwave on high for 30 second bursts stirring after each 30 seconds until the chocolate has melted. Stir to create a glossy sauce.
  5. To serve, arrange the fruit flowers onto a serving plate, pour the sauce into a small bowl and place the dips into bowls.

Chefs Tip

Don’t have any flower cutters? Get an adult to help and use a knife to cut the pineapple into a flower shape, or use any cookie cutters you like to make funky shapes. Use mum’s favourite fruits to create a range of colourful fruit flowers.